CAJ | 학술논문

以慈竹中提取的鲜竹沥为主要原料，甘草、木糖醇、柠檬酸为辅料。通过感官评定、单因素实验及正交试验，研究竹沥清凉饮料的生产工艺，确定最佳原辅料配比。结果表明，浸提慈竹的最佳工艺参数为常温浸泡60min、料液比1∶20、90℃恒温水浴、提取60min。竹沥功能性清凉饮料的最佳配方为鲜竹沥70%、甘草液10%、柠檬酸0.08%、木糖醇0.80%。
이자죽중제취적선죽력위주요원료，감초、목당순、저몽산위보료。통과감관평정、단인소실험급정교시험，연구죽력청량음료적생산공예，학정최가원보료배비。결과표명，침제자죽적최가공예삼수위상온침포60min、료액비1∶20、90℃항온수욕、제취60min。죽력공능성청량음료적최가배방위선죽력70%、감초액10%、저몽산0.08%、목당순0.80%。
A bamboo juice beverage was made using fresh Sinocalamus affinis bamboo juice as the main raw material,and licorice,xylitol and citric acid as the auxiliary ones. A research was carried out on the production technology of the bever-age through sensory evaluation and orthogonal and single-factor experiments to determine the optimum ratio of these mate-rials. The results showed that the optimal technological process for extracting Sinocalamus affinis included soaking for 60min at normal temperature,bamboo-water ratio 1∶20 and extraction for 60min in 90℃bath. The optimum formula of the functional bamboo juice beverage was as follows:fresh bamboo juice 70%,licorice extract 10%,citric acid 0.08%and xylitol 0.80%.